Ingredients:

Directions:

Directions:

Place cubed rinds into a Dutch oven, cover with hot water and parboil until it can be pierced with a fork (but be careful not to let it get very soft.) Drain.Combine the remaining ingredients (the oils keep the cubes clear & transparent) in a 3 qt. saucepan & bring to boiling point, and pour over the rind. Let this stand in the kettle overnight. In the morning drain off the syrup, reheat and pour back. The third morning heat both the rind and syrup and seal in hot jars, using hot bands and hot lids. They seal without processing. This makes a delicious sweet pickle.

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